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Preheat oven to 325 degrees F and generously grease two loaf pans that are approximately 8 1/2 x 4 1/2 inches in size. Cream butter and sugar in a large bowl. Add the eggs and mix well. Add sour cream, mashed bananas, vanilla and stir to combine. Add the flour, salt, cinnamon and baking soda to the wet ingredients and stir until just combined.
In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon. 2 ½ cups (300 g) all purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt ¼ teaspoon ground cinnamon. Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, vanilla extract and sour cream.
Beat in eggs. Add bananas, sour cream and vanilla. Mix until blended. In a bowl, whisk flour, baking soda, baking powder, salt and, if desired, cinnamon; stir into banana mixture just until combined. Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes.
Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Preheat the oven to 350 degrees F. Grease and flour a 9X5-inch loaf pan (or several mini loaf pans). In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well. Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
In a large bowl, beat the oil and sugar together with a hand mixer until combined. Add in the eggs and beat until light and fluffy, about 2 minutes. Beat in the mashed bananas, sour cream, and vanilla. Add in the flour, baking soda, and salt. Mix on low until just combined. Stir in the walnuts by hand, if desired.
Dotdash Meredith Food Studios. Preheat the oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans. Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well combined; dust the greased pans lightly with sugar mixture.
Preheat oven to 350°F. Grease 9x5 loaf pan. In large bowl, combine sugar and oil with a wooden spoon. Stir in the eggs, sour cream and vanilla. Add the bananas and gently combine; set aside. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
Whisk together the flour, cinnamon, baking soda, and salt until well blended. Set the bowl aside. Use your mixer to beat butter with brown sugar at high speed ’til smooth (about 1-2 minutes) At medium mixer speed, add eggs one by one, giving each one a good beating before adding the next.
Instructions. Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment. In a large bowl, mix bananas, melted butter, sour cream, brown sugar, eggs and vanilla extract. In a separate bowl, whisk flour, baking soda, cinnamon and salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly ...
Pan should be 3/4 full of batter. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well. Whisk together the flour, baking soda, and salt; combine with the butter mixture. Add the sour cream, bananas, and vanilla; stir well. Pour into prepared pans and bake for 50-55 minutes.
Preheat oven, prepare pan, and cream butter and sugar: Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Grant Webster.
Transfer to the prepared loaf pan and use the spatula to smooth the top. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes. Let bread cool on cooling rack in loaf pan for 15 to 20 minutes.
Blend softened butter and sugar together. Mash bananas and add to the mixing bowl. Add sour cream, eggs, and vanilla, and mix all ingredients in the bowl well. Then, add the rest of your dry ingredients: flour, cinnamon, baking soda, and salt, then MIX till all dry ingredients are incorporated evenly.
Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3½ minutes. Add eggs one at a time and beat on medium speed until fully ...
Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 1 tablespoon of the melted butter; dust with 2 tablespoons of the flour. Hold loaf pan upside down, and gently tap on work surface to shake out excess flour. Set aside. Stir together granulated sugar and 1/2 cup of the melted butter in a large bowl until combined.
If you notice the banana bread is getting to brown on top while baking you can cover it with foil for the last 10-15 minutes. To make Sour Cream Banana Bread muffins add the batter 2/3 of the way ...
Grease or spray a 9 inch loaf pan, set aside. In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth. Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream.
Grease a 9x5-inch loaf pan. Stir sugar and melted butter together in a large bowl. Add eggs and vanilla; mix well. Combine flour, baking soda, and salt; stir into butter mixture until smooth. Fold in banana slices, sour cream, and walnuts; transfer into the prepared pan.